I love Tiramisu so I have more than one recipe - here are the ones I have handy on my PC.
___________________________________________________________________________________
Cappuccino Tiramisu
8 1-ounce ladyfingers
1 egg
1/4 c sugar
1/2 c mascarpone
1 tsp semi-sweet chocolate shavings, plus 2 pinches for garnish
1 shot espresso or 2 shots very strong coffee
1 tbsp coffee liquor
1. In a small bowl, beat egg and sugar and then blend in mascarpone and chocolate until smooth and creamy. In another bowl, mix espresso and coffee liqueur.
2. In two large coffee cups or small bowls, arrange ingredients in layers starting with 2 ladyfingers at the bottom, pouring 1/4 of the coffee mixture over them. Place 1/4 of the cheese mixture over the ladyfingers and two more ladyfingers on top.
3. Pour the remaining coffee mixture over the ladyfingers and top each portion with the remaining cheese mixture. Sprinkle a pinch of chocolate shavings over each cup. Cover with plastic wrap and refrigerate for at least three hours.
Easy Tiramisu
6 tbsp Kahlúa or coffee liqueur
3 tbsp sugar
1 tbsp water
2 tsp instant espresso powder or instant coffee powder
1/2 c whipped cream cheese
2 tbsp whipping cream
4 1/2-inch-thick slices purchased pound cake
2 tsp unsweetened cocoa powder
1. Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl,stir until espresso powder dissolves.
2. Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend.
3. On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice.
4. Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes.
5. Serve immediately or cover and refrigerate up to 1 day.
_________________________________________________________________________
Quick Chocolate Chunk Tiramisu
1-1/4 c 35% whipping cream, divided
2 oz semisweet chocolate, chopped
2 tsp instant coffee granules
2 tsp vanilla
2 tbsp sugar
1 tbsp unsweetened cocoa powder
12 chocolate chunks cookies
1. In microwave-safe bowl, microwave 2 tbsp of whipping cream, uncovered, on high (100%) power, for about 1 min or until boiling. Stir in chocolate until melted and smooth. If chocolate does not melt completely, microwave, uncovered, om Medium (50%) power for 30 secs longer. Stir until smooth. Let cool until thickened but still pourable.
2. Meanwhile, in small bowl, stir coffee granules with vanilla; set aside. In large bowl, using electric mixer, combine remaining whipping cream, sugar and cocoa powder on low speed until blended. Increase speed to med-high and whip cream just until stiff peaks form. Beat in coffee mixture.
3. Place enough cookies to line a shallow 4-to 6- cup glass dish, breaking some into chunks to fill in spaces. Spread 1/2 of the whipped cream mixture over cookies, smoothing top. Drizzle with all but 1 tbsp of the melted chocolate mixture. Top with remaining cookies, adding more cookies if necessary to complete layer. Spread remaining whipped cream mixture. Drizzle remaining melted chocolate mixture over cream. Refrigerate for 1 hr or until cookies are slightly softened or cover and refrigerate for up to 1 day.
____________________________________________________________________
CLASSIC TIRAMISU
6 eggs
1 ¾ cup heavy whipping cream
1 lb. mascarpone cheese, don't use substitutes
36 Savoiardi (lady fingers)
2-1/2 cups strong Italian coffee
1/2 cup dry Marsala wine or chocolate liquor
13 Tbsp. sugar
3 Tbsp. un-sweetened cocoa / chocolate shavings
In a large bowl use an electric hand mixer to beat the egg yolks together with the sugar until fluffy. Add the mascarpone cheese and mix it in with a spoon until well combined. Now whip the whipping cream until stiff peaks form and then fold them gently into the mascarpone mixture using a spoon. Fold it in by gently lifting the mascarpone mixture from the bottom to the top. Add the cocoa to 1/3 of the mascarpone mixture and mix well. Spread half of the remaining mascarpone mixture without cocoa onto the bottom of the cake dish (My dish is 11-3/4" x 8-3/4" and 2-1/2" deep). Quickly dip both sides of the lady fingers into the espresso coffee and place them over the mascarpone cream. Cover this layer with all the chocolate mascarpone cream. Add the Marsala wine to the rest of the coffee and dip the ladyfingers into it. Place them over the mascarpone chocolate cream and top with the remaining mascarpone cream. Sprinkle the top with cocoa powder through a fine mesh strainer. Refrigerate for 24 hours.
___________________________________________________________________
BALDUCCI'S TIRAMISU-CHEF TERRY ALTO - BALDUCCI'S - NEW YORK
24 ladyfingers, toasted in a 375 degree F oven for 15 minutes
2 cups expresso coffee cooled
6 eggs, separated
3 to 6 tablespoons granulated sugar, to taste
1 pound mascarpone
2 tablespoons Marsala wine
2 tablespoons Triple Sec
2 tablespoons brandy
2 tablespoons orange extract
8 ounces bittersweet chocolate - finely chopped
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently. In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture. Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.
-----signature-----
Women who behave themselves rarely make history.
My Give-A-Damn's Busted.
http://www.thewufs.com/2003venture/motortrike.htm
